This brightly flavored chicken and rice soup is popular in Greece. The name, Avgolemono, means "egg-lemon", referring to two of its staple ingredients. With the addition of a green salad, it makes a delicious satisfying dinner. It has plenty of chicken and rice and a rich creamy texture, despite having no cream in it. The lightness comes from the lemon. Very easy, cheap and quick! Try it!
As with all egg-thickened sauces and soups, it’s important not to let the soup boil; if it boils, the eggs will curdle.
What we will need
1 small onion, peeled 1 small rib celery, trimmed (if you like) 1 small carrot, peeled 1 tablespoon of olive oil 2 medium-size, boneless and skinless chicken breasts, or chicken leg (only the filet) 4 cups, chicken stock or chicken flavor cube 2 tablespoons, chopped flat-leaf parsley (if you like) 1/3 cup, raw white rice 2 eggs 4 tablespoons, fresh lemon juice salt and black pepper
How we do it
First, mince the onion, celery, and carrots
In a medium saucepan, heat the oil. When the oil is hot, stir in the minced onion, celery, and carrot, and sauté until the vegetables are softened, about 5 minutes. After that, add the chicken cubes, the stock and the parsley.
Let the mix to a boil. Stir in the rice, cover, and reduce the heat as low as possible. Cook the soup covered, until the rice is tender (about 15 minutes).
In a bowl, mix together the eggs and lemon juice, until the mix is smooth.
Slowly whisk about 1 1/2 cups of the hot broth into the egg-lemon mixture, beating constantly. Stir the warmed egg mixture into the soup.
Heat gently but do not allow the liquid to boil. Serve at once or keep warm over very low heat.